刘满顺,赵璐,刘永峰,高天丽,赵晶,张兰.低温贮藏下分割牛肉品质变化的牛肉包装[J].包装工程,2017,38(11):1-5.
LIU Man-shun,ZHAO Lu,LIU Yong-feng,GAO Tian-li,ZHAO Jing,ZHANG Lan.Beef Package Based on Cut Beef Quality Changes in Cold Storage[J].Packaging Engineering,2017,38(11):1-5. |
| 低温贮藏下分割牛肉品质变化的牛肉包装 |
| Beef Package Based on Cut Beef Quality Changes in Cold Storage |
| 投稿时间：2017-03-15 修订日期：2017-06-10 |
| DOI： |
| 中文关键词: 分割牛肉 低温贮藏 牛肉品质 包装 |
| 英文关键词: cut beef cold storage beef quality package |
| 基金项目:陕西省科技统筹创新工程计划（2016KTCL02-36）；中央高校基本科研业务费专项（GK201502008） |
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| 中文摘要: |
| 目的 探究贮藏温度对分割牛肉品质的影响，提出适合不同级别牛肉的包装方式和贮藏条件。方法 通过对上脑、牛前、牛前柳、胸肉、牛腩、臀肉和米龙等7个不同部位的分割牛肉在冻藏和冷藏条件下的pH值、牛肉色泽、水分、粗蛋白、脂肪酸和硬度的测定，得到不同部位分割牛肉本身的品质差异和贮藏温度对牛肉品质的影响，据此提出适用于分割牛肉的包装方式和贮藏条件。结果 不同部位分割牛肉的品质差异显著(P<0.05)，且贮藏温度对牛肉pH值、a*值、水分含量影响显著(P<0.05)，但对牛肉L*值、b*值、硬度和脂肪酸含量无影响(P>0.05)；冻藏分割牛肉的a*值、粗蛋白含量显著高于冷藏牛肉(P<0.05)，而冷藏牛肉水分含量高于冻藏牛肉(P<0.05)。结论 提出了针对不同级别的分割牛肉包装和贮藏条件。建议对上脑进行气调包装，对米龙采用高阻材料进行真空包装，对臀肉和胸肉采用阻隔性一般的材料进行真空包装，三者经包装后冷藏；对牛前、牛腩和牛前柳在常规冻藏前建议用保鲜膜或热收缩膜进行包装。 |
| 英文摘要: |
| The work aims to propose package types and storage conditions for different grades of beef by studying the influence of storage temperature on cut beef quality. The quality difference of various parts of cut beef and the effect of storage temperature on beef quality were obtained by measuring the pH value, beef color, water content, crude protein, fatty acids and hardness of the cut beef from 7 different parts (high brain, beef neck, triangle meat, sirloin, brisket, rump and topside) in frozen storage and cold storage. Based on that, the package types and storage conditions suitable for cut beef were put forward. The results showed that the quality of various parts of beef was of obvious difference (P<0.05). Additionally, the storage temperature had a significant influence on pH value, a* value and water content of beef (P<0.05), but it had no effect on L* value, b* value, hardness and beef fatty acid (P>0.05); the a* value and crude protein content of frozen cut beef were significantly higher than those of the beef in cold storage (P<0.05), but water content of cut beef in cold storage was higher than the frozen beef (P<0.05). In conclusion, packages and storage conditions for different grades of cut beef are proposed. It is recommended to use air-conditioned package for high brain, high-barrier material for vacuum package of topside, and general-barrier material for vacuum package of sirloin and rump. After packaged, high brain, topside and sirloin and rump are in cold storage. Before conventional frozen storage, it is recommended to package beef neck, brisket and triangle meat with fresh-keeping film or thermal shrinkage film. |
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